Healthy living

Creamy vegetable soup

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 6


  • 250g pumpkin, peeled and cut into small chunks
  • Half head of cauliflower, cut into florets
  • 1 zucchini, chopped
  • 1 large onion, diced
  • 2 large potatoes, peeled and diced
  • 6 cups chicken stock
  • ½ cup low-fat evaporated milk


1. Combine pumpkin, cauliflower, zucchini, onion, potato and stock in a large pot. Cover and cook over gentle heat for 15 minutes or until vegetables are tender.

Remove from heat and puree in a blender until smooth. Stir through milk.


If you do not have a blender, push soup through a sieve.


  • This soup can be made using 1 ½ kg of any chopped vegetables. Try sweet corn and sweet potato and 5 minutes before the end of cooking throw in a few outside lettuce leaves and a handful of parsley or mint, then puree.
  • Serve with crusty bread.
  • 15 serves of vegetables in this recipe.

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See also

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